Place chicken breasts between 2 sheets of waxed paper and gently pound with a meat mallet or bottom of a heavy skillet until about 1/2 inch thick. Season with salt and pepper.

Heat butter in a large, heavy nonstick skillet over medium heat until bubbly. Add chicken and cook about 10 minutes, turning occasionally, or until almost opaque in center and golden on both sides. Remove to serving plates. Sprinkle with chives and parsley.

Add wine (and tarragon, if using dried) to skillet and cook over high heat, stirring in any brown bits on bottom, until reduced to about 3 tablespoons. Stir in fresh tarragon. Spoon over chicken. Ginger-Orange Carrots and baked potatoes go nicely with this dish.

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